members recipes

A light and fairly healthy pasta dish

Ingredients
For the meatballs:

300 g minced organic turkey
50 g breadcrumbs
1 organic egg
3 garlic cloves, crushed
1 tsp fennel seeds, lightly toasted, and crushed in a pestle and mortar
50 g ricotta
Grated zest of ½ lemon
Pinch of dried chilli flakes
Small bunch of flatleaf parsley, finely chopped
Salt

For the sauce:

Olive oil
2 garlic cloves, finely chopped
400 ml passata
200 g purple sprouting broccoli, chopped (when not in season, standard broccoli may be used instead)

Method
For the meatballs:

Mix all the ingredients well. Shape into small meatballs. Fry in olive oil in a medium hot pan until cooked through and golden on the outside. Chill.


For the sauce:

Sweat the garlic in olive oil until soft. Add the passata, and bring to a boil. Now add the broccoli. Cook until almost al dente (this will take anything from a couple of minutes to 7-8 minutes, depending on the variety of broccoli and the size of the pieces). Add the meatballs, and simmer until they are heated through.

Serve with plenty of Parmesan.